Abstract: Objective:To improve the traditional brewing techniques of preparing functional monascus vinegar by adding additional functional monascus rice as raw materials.The effect of reducing blood lipids level of the new product was validated by the improved method through animal experiments.Methods:Techniques for preparing the functional monascus vinegar was as follows:rice → washed out → comminuted →added water → cooked → added monascus and functional monascus rice → fermented → fluidized → acetobacillus fermented → filtrated → degermed.The high blood lipids models of rats and mice were administered with general monascus vinegar and functional monascus vinegar separately for 60 days.Then the serum total contents of cholesterol tri-acyl glycerol and high density lipoprotein-cholesterol of rats and mice as indicators were determined.Results:Compared with the control high blood lipid animals administered with the general monascus vinegar,there was on remarkable difference on the levels of the three indicators,but administering with the functional monascus vinegar,the levels of the serum total cholesterol and tri-acyl glycerol decreased significantly(p<0.05).Conclusion:Improved traditional brewage techniques for preparing the functional monascus vinegar showed definite function of reducing blood lipids level.

Key words: health food, functional monascus vinegar, reducing blood lipids level